Mahiki is currently one of the top bars in London for the young and wealthy.

Maybe you can't get there this weekend since you don't live anywhere nearby. Why not recreate it at your own home tiki bar? Here is the skinny on some of their house recipes. I was fortunate enough to stumble upon the website of a couple of gents calling themselves the SoulShakers who developed these drinks and were good enough to put the recipes online.

The only downside for some is that the measurements and temperatures are in metric units.
30ml is approximately 1 fluid oz. 150C is approximately 300F.

- SV

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MAHIKI
An interesting variation of the Champagne Punch using vanilla, pear and gold rum, it is the eponymous cocktail of Mahiki in Mayfair.

Method
Shake and strain the first 7 ingredients over cubed ice in a tall Tiki mug, top with sparkling wine and garnish with a pineapple leaf.

BARON SAMEDI'S BREW
A hardcore celebration of a classic Tiki ingredient - honey cream which is equal parts of brown sugar, honey and unsalted butter blended together. A great drink to have if you only have time for a quick one.

Method
Shake and strain the first 5 ingredients over cubed ice in a tall Tiki mug, top with ginger beer and a dash of absinthe, no garnish.

JOLLY ROGER
Our take on the classic rum lime and water naval combination, we stick to the large quantities of liquor but have tried making it a little more palatable with a dash of the captain’s brandy, bitters and falernum.

Method
Cut up a pineapple into skinless chunks and place in a roasting pan, dust with brown sugar, pour in 50ml Pisco and place in a low oven with the door open for five minutes, then raise to 150 degrees close door and roast for 20 minutes until the pineapple starts to break down and the sugar begins to caramelise.
Once cool, muddle the pieces, add other ingredients except Woods, shake and strain over cubed ice in a double old-fashioned glass, float Woods 100, garnish with a fresh pineapple chunk, lime wedge and mint sprig.

HONOLULU HONEY
A super soft and sumptuously unctuous concoction, as seductive as the finest Polynesian temptress.

Method
Drill a hole in the eye of a coconut and empty out the milk. Mix this with the other ingredients and pour back into the coconut through a straw. Chill in the freezer for 1 hour, shake and then serve.

Thanks for posting these SV. Talk about precision mixing though. I thought Donn the Beachcomber's recipes were complex with an 1/8 ounce of this and a few drops of that.

The Mahiki has 5/6 ounce of gold rum, 1/6 ounce of Sailor Jerry's and 5/6 ounce of lemon juice. I don't believe I have ever had the restraint to pour Sailor Jerry's in such quantity. I never thought I would use my metric jigger, but now I definitely am

Coconut Grenade !
I agree. I had the honour to taste a few of those before the opening of the bar, and man, I thought I didn't like coconut based drinks, but that one is a fantastic drink.
Thanks for those recipes.

Since those went over so well, I figured I'd add the rest of the recipes from the SoulShakers website. A little detective work reveals that four of these recipes - VELVET VOODOO, COLADA NUEVA, SOUL HAPPINESS, and SILVER ANGEL - are used at Trailer Happiness, also in London. (I'd be interested if anyone can match other recipes to other establishments.) There is also a collection of punches and such for large gatherings.

Bottoms up!
- SV
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Individual Cocktails

BIG APPLEBERRY
A Match Classic from the forgotten mists of time. The best Cognac drink in the world in our humble opinion.

Method
Shake and strain first five ingredients over cubed ice in a tall glass, top with homemade spicy ginger beer (although some available brands like Lion, or Luscombe Park will suffice), garnish with a pegged piece of candied ginger.

B AND B SOUR
Take the original PPS, and sour it. Hardly revolutionary, but still the drink that gets me out of more trouble behind the bar than any other, nearly every service.

Method
Poach 500g of pears in simple syrup with one star anise flower for 20mins. Cool and muddle 3 slices of pear, add other ingredients, shake and strain, top with soda and garnish with a pear fin slide.

WAYSIDE FIZZ
A quintessential English drink, hopefully made with homemade redcurrant cordial although commercial ones are available.

Method
Shake all ingredients with ice, strain into a tall glass over cubed ice and garnish with a pineapple leaf.

BITTER AND TWISTED
One of our all time favourite drinks, Kevin Armstrong (Bitter Summer), Tom Ward (St. Thomas), Dick Bradsell (Wibble) and Vincenzo Errico (Enzoni) have all had a hand in creating this fabulous recipe.

Method
Shake and strain all ingredients over cubed ice in a Catalina glass, garnish with an apple fan.

GOLDEN GIBSON
An update of the classic Gibson cocktail, showing the creative elements in any stirred up drink. We replaced the dry vermouth with sweet herbaceous liqueur, and produced our own marinated onions to pull all the flavours together. Cheers to the Jeveons for the basis for this recipe.

60ml Finlandia Vodka
9ml Benedictine

Method
A couple of days in advance take a jar of small silverskin onions in vinegar, add two teaspoons of brown sugar, 1 teaspoon of turmeric and a few saffron stamens, shake well and leave to marinate.
Stir vodka and Benedictine over ice and strain into a frozen martini glass, garnish with a pair of the onions on a cocktail stick. (You can tell if they have marinated enough when the tips of the onions are deep red.)

COLADA NUEVA
A great demonstration of the frivolity and fun to be had in Tiki drinks, relaxing the rules a little bit.

Method
Shake and strain all ingredients into a chilled martini glass, garnish with a lemon twist.

AMBROSIA
Sacha Petraske has been serving his customers a pre-cursor to this drink made with illicit Havana Club for many years now in all his bars under the moniker of the Honeysuckle. This is a simple variation relying the extra age of Havana 7.

Method
Blend all ingredients with a little crushed ice and pour into a chilled large martini glass, pour a thin spiral of mango puree on the surface of the drink and carefully draw radial lines with a straw to produce a web shaped design for garnish.

Method
Shake and strain over cubed ice a highball glass. Garnish with a lemon twist
The jasmine tea syrup is simple to make. Make half a litre of tea using double the quoted amount of tea for a short time (you don’t want to stew it). Strain off the tea debris and add 1/2 kg of caster sugar and stir until it is dissolved. Next squeeze the juice of 1lemon into the mix and allow to cool. Tea syrup lasts
1 week refrigerated.

Method
Shake and strain into a chilled cocktail or sours glass. Garnish with an umbrella
The watermelon syrup, again simple to make. Take _ small watermelon and put the flesh through a sieve until you have extracted all the juice. Take the resulting juice and mix it with _ kg caster sugar and taste. The syrup should be thick and sweet, stir in the juice of one lemon and it is ready to use. Watermelon syrup keeps for one week in the fridge.
menu

Method
Shake and strain all ingredients over cubed ice in a large rocks glass, garnish with an orange twist.

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Party cocktails

THE BIG CHILL PUNCH
Made famous as the fastest selling cocktail of all time over the last 2 years at the Big Chill, this is another great party drink that can easily be pre-prepared just like the spring punch above. With advancements in the London bar scene this cocktail can now be prepared with pre bought ingredients. For those not venturing to Selfridges though I have included a fresh fruit based one as well.

Method
Mix all ingredients in a large punch bowl. Stir the purees first in with the syrups to amalgamate correctly. This can then be refrigerated until required. This mixture should be shaken over ice and strained into the tallest glass you have, then top with champagne.
Garnish with a peach slice.

SUMMER OF LOVE
The best new summer idea in ages, wine and spirits in the same glass!! We wanted a drink that would have the appeal of a Pimms cup or a spritzer with a bit of a stealth kick. The drink uses red grapes as a sweetener cutting down on the quantity of refined simple sugars that are the health hazard of most cocktails. Any wine can be used but we find that a typical NZ Sauvignon Blanc is the best for its zingy character. Hope the fun is experimenting to find other similar drinks with ingredients to suit a particular bottle. Go on play!

Method
Take all ingredients apart from the wine and crush them up in a large bowl. Cover and refrigerate for as long as possible. This allows the colour and tannins to make their way from the skins bringing a beautiful colour and more complex flavour. Just before service either shake a cupful of the mixture and pour over cubed ice and top with wine or add all ingredients to a cup of cubed ice and pour this more agricultural version into glasses. Both taste great, just depends on your time and shaking inclination.

SOULSHAKERS RUM PUNCH
This is one of the easiest party drinks; people can serve themselves with a ladle allowing you to spend more time hosting. Any rum can be used but it is great to have a blend of quality products.

Method
Throw all the ingredients into a big bowl and add any tropical fruits that are in season eg mango and passion fruit
Add 1/2 kilo of ice and stir, keep in the fridge until the party kicks off and serve with glasses and an ice bucket full of ice, and a large ladle.
If you fancy you can lay out cut fruits so your guests can imaginatively garnish their own cocktails.

HARVEST MOON PUNCH
This is a great winter cocktail for Halloween parties and carol singers. Easy to make and a great talking point we have gently adapted this recipe from Dale DeGroff.

Method
Place all ingredients in your largest saucepan and simmer for 40 minutes. Don’t BOIL! Strain through sieve, replace the apple slices and serve in a hollowed out pumpkin, which acts like a thermos keeping the drink warm. Warms the heart and the fingers and is surprisingly alcoholic.

SPRING PUNCH
A party favourite designed to use up some of the dodgy sparkling wine that some people always bring to parties. Make the base in advance and top up with bubbly. Easy to make and a showstopper.

Method
Push raspberries through a sieve to obtain a coulis. Add all other ingredients apart from the champagne into the large punch bowl and stir with 1/2 a kilo of ice. When serving ladle over ice in your tallest glass and top with champagne. For full effect garnish with a lemon slice and a raspberry.

SOULSHAKERS SANGRIA
A twist on the classic sangria, using English mulled wine spices to make an all year round party winner, also gets rid of any excess red wine.

Method
Cut up some oranges and lemons and stir with the other ingredients adding the spices in a spice bag. The longer you leave this the better it tastes. It can be made in the morning and kept in the fridge. Serve with a ladle and wine glasses.

BLOODY BUFFET
A great brunch idea or when recovering from an excess filled evening. Let your guests make their own bloody marys from a range of ingredients. You provide freshly made tomato juice and they do the rest.

Method
Provide ice and mixing apparatus (a jug and spoon will be fine) Have celery and lemon or lime wedges to garnish and if possible a couple of dozen oysters for the ultimate hedonistic hangover cure.
Simple syrup is easy to make take one empty bottle fill it half full with caster sugar and the another half with water, shake until dissolved that’s it….SIMPLE!

THE TAPASTINIS
As suggested by my great friend and associate Dr. J.C. we presented a series of ‘canapé cocktails’ to various clients and guests and they went down a storm. While polishing glassware I noted that some of our miniature coupettes looked a similar shape to the eponymous bowl and lid combo that is tapas. We wanted to make a selection of drinks that fulfilled both the eating and drinking requirements of a partygoer. What we came up with were the tapastinis, a selection of sherry washed vodka martinis featuring the most outlandishly delicious garnishes all made from Spanish produce.

To recreate the effect chill the smallest martini glass you have, or buy some coupettes, a set of 12 is recommended.

Method
Build your garnishes first on cocktail sticks. Take the vodka and place it in the fridge with loads of ice cubes in a large pitcher, stir to dilute and set aside. Then wash the glasses in the sherry (no need to waste too much!) Place the garnish inside and then pour the cooled vodka mixture over the garnish.
The coolest host in town. You bet.

Some time with a search engine reveals that Honey Cream describes either a specially crystallized version of honey that is spreadable or the same substance mixed with butter. It's also known as Whipped Honey, Honey Butter, and Honey Spread and sold commercially. I can't tell you which one is meant here. Add in the fact that British English often has the exact same but differently applied terms for related things (e.g. Paraffin in the UK means something quite different than in the US.) and the waters get muddied a little more.

It sounds a lot like the confusion around Coconut Cream, Cream of Coconut, Coconut Water, etc.

I'm interested seeing the recipe from the DTB themed book but it sounds as if you can by this off the shelf.

On 2010-09-28 21:08, fez monkey wrote:Some time with a search engine reveals that Honey Cream describes either a specially crystallized version of honey that is spreadable or the same substance mixed with butter. It's also known as Whipped Honey, Honey Butter, and Honey Spread and sold commercially. I can't tell you which one is meant here. Add in the fact that British English often has the exact same but differently applied terms for related things (e.g. Paraffin in the UK means something quite different than in the US.) and the waters get muddied a little more.

It sounds a lot like the confusion around Coconut Cream, Cream of Coconut, Coconut Water, etc.

I'm interested seeing the recipe from the DTB themed book but it sounds as if you can by this off the shelf.

- fm
(formerly SV)

Oh look what I found! According to the BARON SAMEDI'S BREW recipe found in the first post, their honey cream is equal parts of brown sugar, honey and unsalted butter blended together.

That's definitely not the DTB honey cream mix but probably still quite good.

As far as the DTB one, here's a revised DTB Honey Cream Mix recipe I just found. This actually replaces the recipe in the above mentioned DTB book.

Melt butter in a double boiler.
Add cream.
Heat mixture to 160° F.
At the same time, heat honey in a double boiler to 160° F.
Pre-warm the bowl of a blender by filling it with water to 120° F.
Empty and dry the bowl and immediately transfer to it the butter-cream mix and honey.
Blend at high speed for five (5) minutes.
Allow to stand for ten (10) minutes.
If there is no separation, re-blend for five (5) minutes.

I had a Baron Samedi's Brew at Mahiki once, and there were lots of small butter lumps floating around.. so I guess they failed. It was kind of nice anyway, though. _________________http://tradermagnus.blogspot.com

"The unfamous honey-cream -mix, with its problem of butter solids separation, there are different ways to try to solve it, i do like this:

Warm the honey, sugar, butter to very warm, then let it cool a little but stay above room temp and dry shake first (without ice) and then add ice and shake real hard and fast and hope for the best. And dont look;-)"

I made the honey butter with 1 part each honey, butter, and brown sugar - melted it in the microwave and stirred it together good. I put the rum and the honey butter in the shaker without ice and shook it REAL good. I added the other ingredients and shook again, then added some ice and shook a third time. No floating fat particles, it all blended in

Some sellers, like Bee Folks have the 100% honey version which would avoid any issues with butter.
Their description: "Pure honey with the consistency of frosting. Made from Orange Blossom Honey" - 1 lb. $9

That seems like cheating If you eliminate the butter, you could use just plain honey - the whipped honey has air incorporated in it, but that air would come out when it was dissolved in the other ingredients.

Here's an explanaition I found about the butter
Honey cream is made from butter, honey and sugar in Mahiki's Kitchen, and it beautifully adds extra length to drinks as it sticks to your palate and can also carry and lengthen flavours. Honolulu Honey is quite rich and heavy and would go very well as an after dinner drink.
Origin:
For Papa Jules, this is a true modernTiki drink. He likes to add an element of fattiness to the drink. One of the best ways is to add his honey cream (originally made for the first time by Don the Beachcomber in the 30s), but now all his!